Cutters Crabhouse

Plump, chilled wild shrimp served with a zesty, house-made Bloody Mary cocktail sauce and a fresh lemon wedge.

Fresh cubes of marinated red ahi tuna tossed with creamy avocado and onions, accompanied by golden crispy wonton crisps and sesame seeds.

Fresh sushi roll filled with sweet Dungeness crab and crisp cucumber, finished with slices of creamy avocado and sesame aioli.

Artfully sliced spicy tuna maki rolls with cucumber and avocado, drizzled with spicy sesame aioli and garnished with black sesame seeds.

A colorful rainbow sushi roll draped with assorted fresh sashimi and creamy avocado slices over a crab and cucumber base.

Freshly shucked raw oysters on a bed of crushed ice, garnished with tangy cucumber mignonette, cocktail sauce, and lemon.

Expertly pan-seared King Salmon fillet paired with spring vegetable couscous and finished with a silky white wine beurre blanc.

Grilled British Columbia salmon fillet with crosshatch char marks, served alongside herb couscous and velvety beurre blanc.

Flaky, tender white Chilean sea bass fillet atop savory vegetable couscous, glistening with creamy beurre blanc and microgreens.

Pan-seared halibut with a golden crust, served over vegetable couscous and a delicate buttery cream sauce.

Vibrant wild Copper River sockeye salmon fillet cooked to perfection, served with fluffy couscous and rich lemon-butter sauce.

Plump, juicy shrimp sautéed in a rich garlic butter sauce, garnished with fresh chopped parsley and a wedge of lemon.

Golden-brown pan-seared wild mushrooms glistening with savory garlic and herb butter.

Freshly diced avocado, ripe tomatoes, onions, and cilantro tossed in zesty lime juice.

A thick salmon fillet stuffed generously with a rich crab, artichoke, and sundried tomato filling, served with Yukon Gold mashed potatoes and asparagus.

A whole, fresh Dungeness crab offering delicate, naturally sweet, and slightly nutty flavors.

1 lb. of steamed snow crab legs featuring a delicately sweet flavor and subtle briny finish.

Golden-brown deep-fried cheese curds served with fried mini sweet peppers and Mick's pepper jelly.

Skewers of smoky grilled shrimp glazed with honey chipotle, served over strawberry cucumber salsa, avocado lime mousse, and crispy tortilla strips.

Crispy golden fried calamari tossed with sweet peppers and artichoke hearts, served with Bloody Mary cocktail sauce and mustard aioli.

A steaming bowl of fresh Manila clams simmered in white wine, whole butter, garlic, chili flakes, and fresh herbs.

Fresh Penn Cove mussels swimming in a fragrant red Thai curry and ginger broth, garnished with fresh green onions.

An elegant tasting plate featuring a Dungeness crab cake, succulent shrimp, and salmon, paired with seasonal vegetables and beurre blanc.

Classic pub-style Manny's Pale Ale battered white fish served with caper tartar sauce, French fries, and lemon.

Juicy grilled shrimp served over creamy spring asparagus and sweet pea risotto, accented with roasted pepper beurre blanc and crispy prosciutto.

An 8oz sirloin steak topped with peppercorn demi-glace and garlic shrimp, served with Yukon Gold mashed potatoes, charred broccolini, and baby carrots.

Pan-seared sake-marinated Chilean sea bass resting on coconut lemongrass curry with shiitake mushrooms, zucchini ribbons, and a delicate shrimp cake.

Herb-crusted halibut fillet served over vibrant spring pea puree and fava bean succotash, topped with a fingerling potato crisp.

An 8oz char-grilled sirloin steak sliced and served with charred broccolini, baby carrots, and a savory peppercorn demi-glace.

A tender 7oz filet mignon accompanied by charred broccolini, baby carrots, and a glossy pool of rich peppercorn demi-glace.

A crispy-skinned king salmon fillet in a savory Asian-style soy broth with sautéed vegetables, toasted sesame, and fresh green onion.

Traditional creamy New England clam chowder made with tender potatoes, bacon, and aromatic herbs.

Crisp romaine lettuce tossed with slivered almonds, chopped hard-boiled egg, and blue cheese crumbles in a creamy dressing.

Peppery arugula tossed with shaved spring carrots, tender asparagus, pickled onions, sweet peppers, heirloom tomatoes, and basil vinaigrette.

Crisp romaine lettuce hearts tossed in creamy Caesar dressing, topped with shaved Parmesan, artisan croutons, and lemon.

A crisp little gem lettuce wedge smothered in house-made blue cheese dressing, topped with bacon crumbles, radish, and tomato.

Baby arugula and mixed field greens topped with torched figs, dried cranberries, blue cheese crumbles, candied walnuts, and vanilla fig vinaigrette.

Fresh baby arugula tossed with fennel, seasonal berries, goat cheese, and an orange ginger vinaigrette.

Freshly grilled asparagus spears drizzled with olive oil and sprinkled with sea salt.

A half-pound of freshly steamed Dungeness crab legs served with warm drawn butter and lemon.

Succulent skewered shrimp sautéed in rich garlic butter.

Earthy wild mushrooms sautéed with herbs and garlic.

Caramelized crispy Brussels sprouts tossed in a sweet maple soy glaze and topped with savory bacon.

Smooth and buttery Yukon Gold mashed potatoes drizzled with luxurious truffle oil and fresh chives.

An open-faced sandwich on toasted sourdough with crab, artichokes, beefsteak tomato, onions, aged Parmesan, cheddar, and French fries.

Applewood smoked bacon, mixed greens, beefsteak tomato, avocado, and garlic aioli on a toasted brioche bun with French fries.

All-natural hormone-free beef burger with Mick's pepper jelly, Beecher's Flagship cheese, crispy fried peppers, bibb lettuce, and Kewpie mayo on a toasted SoDo roll with French fries.

Lobster and shrimp salad with green onion and tarragon, generously stuffed into a butter-toasted hoagie roll.

Grilled chicken breast with garlic aioli, mixed greens, avocado, and beefsteak tomato on a toasted brioche bun with French fries.

Golden-brown Manny's Pale Ale battered fish served with French fries, caper tartar sauce, and lemon.

A thick, pan-seared crab cake resting on grilled corn succotash, sweet corn puree, beurre blanc, and microgreens with Old Bay.

Grilled salmon and chilled shrimp Louie with asparagus, cucumber, tomato, artichokes, lettuce, hard-cooked egg, smoked paprika, and 1000 Island dressing.

Fire-roasted salmon topped with seared shrimp, avocado corn salsa, Yukon Gold mashed potatoes, and beurre blanc.

Pan-seared Mahi Mahi served over soft potato gnocchi, earthy mushrooms, fresh arugula, sage, and beurre noisette.

Delicate sole fillet rolled and stuffed with savory crab meat, served with asparagus, tomato, summer pepper medley, and white wine butter sauce.

Grilled salmon fillet served atop crispy bacon risotto cakes, Swiss chard, and cherry vinaigrette.

Pan-seared rockfish accompanied by potato gnocchi, mushrooms, fresh arugula, sage, and browned butter.